Augmenting yogurt quality attributes through hydrocolloidal gums

OBJECTIVE: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. METHODS: Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-h...

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Detalles Bibliográficos
Autores principales: Rafiq, Lubna, Zahoor, Tahir, Sagheer, Ambreen, Khalid, Nazia, Rahman, Ubaid ur, Liaqat, Atif
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946963/
https://www.ncbi.nlm.nih.gov/pubmed/30381752
http://dx.doi.org/10.5713/ajas.18.0218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946963/
https://www.ncbi.nlm.nih.gov/pubmed/30381752
http://dx.doi.org/10.5713/ajas.18.0218

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